In a large bowl, whisk together the powdered sugar with cocoa powder and salt.

Whisk in the vanilla and egg whites starting with just two.

Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick.

Stir in the chocolate chips.

Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.

Bake for 12-14 minutes, until the tops are glossy and lightly cracked.

Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

Just made these and they are awesome!!! Having a Pinterest Party tomorrow with sisters and nieces….all recipes have to come from Pinterest!!!..and since I am working a half day tomorrow, making my recipes ahead. I loved them so much, am getting ready to make the second batch to take to work with me tomorrow. Thanks for sharing!!! Another New Favorite…or a Keeper recipe, as I call them!!!!

I remember making something similar yeaarrss back, and they are so unexpectedly yummy are they not! Definitely going to save this to try them out again sometime soon, yours look so deeply chocolatey and as cookies go they are pretty darn healthy! 🙂

Found your blog on Tastespotting…and I want to shove that entire pile of cookies in my mouth. They look so amazing! Definitely bookmarking to make when I have a chocolate craving…which will probably be five minutes from now 😀

I’m like you… I go gaga over flour-less chocolate dessert. Less flour = more chocolate, right? 🙂 I have a flourless chocolate cake that I make that wins over souls. No joke. Sounds like these cookies are similar. 🙂

Too sweet! I’ve never heard of such! 😉 I’m sorry they stuck to the pan. Did you let them cool completely on the baking sheet? I was anxious when I made them and wanted to try a warm one, and you just can’t do that with these cookies. They stick until they are completely cooled. I hope you’ll give it another go! 🙂

I agree, I’m thinking some of these folks aren’t measuring correctly and some might actually be adding a tbspn of water because they might think it needs it. Or some other ingredient. DON’T overthink tis recipe! They need to understand Baking is a science. These cookies have obviously turned out correctly because you’ve made them repeatedly! I hope they’ll go back and try to expressly follow the steps correctly again and get the desired results! Good luck everyone!

I am making these cookies right now for my g-free family. Do they freeze well? I love to stick cookies in the freezer for my babies in case of emergencies (like “Hey we are having special snacks today!” Twenty minutes before we walk out of the door). Thanks! – Kenan

If they can’t freeze the cookie they most likely will be able to freeze the dough before they bake them. You can freeze most any dough by just simply putting the mass in a Ziploc BOWL with a lid and put it in the freezer until desired time to bake.

Love that they’re flourless… but I can’t have eggs, either. 🙁 I tried egg replacer in another cookie recipe and ended up with chocolate goo (which I ate, of course) but I wonder if egg replacer would work in this one? It seems very hit-and-miss… I haven’t really figured out why it works in some and not others. I will try, though, because these look amazing!!!!

You might give flax seed meal a try to replace the eggs, too–it’s what I use to replace (whole) eggs in recipes as often as possible. Use 1 tablespoon of flax seed meal to 3 tablespoons of water. Cook on stove top until it’s the consistency of egg whites. Each 1:3 ratio is 1 egg, so if you needed 2 eggs, for example, you’d need 2 tablespoons of flax seed meal and 6 tablespoons of water. Make sense?

I found a egg substitute that has worked in all cookies I have made so far. (They recommend not using this substitute if you are doing more than two eggs)
Substitute for 1 egg
1 ½ tablespoon water
1 ½ tablespoon oil
1 teaspoon baking powder

I was stalking your foodgawker page and saw these cookies. Hubba hubba they look fantastic! I love the consistency video you made, too awesome! I’m going to try these this weekend with powdered palm sugar. I hope they turn out!

I had three egg whites and it still looked too thick so then I added the 4th and it was too thin (feeling a bit like Goldilocks now) so I added some more sugar and flour. Then I put too-large scoops on the first sheet so instead of uniform lovelies I have a pond’s worth of chocolate lily-pads. WAY too rich for the size. I cut them in half and will pay closer attention next time. : )

I’m also thinking that crushed peppermint sprinkled on top as they come out would be really yummy.

I had the same problem with too-large scoops too, Sharon. It took me two completely-stuck puddle batches before the third batch finally worked out – with the scoops I ended up putting on the pan, this size batch would make more like 90 cookies!

I also had to use 5 egg whites, using large eggs – although I swear my supermarket’s “large” eggs are a little smaller than most.

These look amazing!! I was going to give them a try this weekend with some Andes mint chips (yum!) but could only find regular Hershey’s unsweetened cocoa powder. Do you specifically need dark cocoa powder, or will the regular be ok?

Oh no Terri, I am so sorry that you had difficulties with this recipe. There’s nothing worse that spending all that time making a cookie and it not turn out. I certainly know the feeling. However, these came out beautifully for me. I wonder what could have gone wrong? Did you use a silpat mat, non-stick foil, or a greased baking sheet or parchment paper? The silpat was the key for me to get these off of the pan like a breeze. Also, did you let them cook long enough? I noticed with the first pan that went in the oven that I didn’t cook it long enough and it was more chewy, making it harder to remove. Also, did you let them cool long enough on the pan? Again, I noticed with mine that if I wasn’t patient enough to let them sit there for a bit while I drooled over them, they had a more difficult time coming up. Otherwise, did you get the batter the consistency of the video that I included in the instructions? That is really key in this recipe.

Other than that, it’s hard for me to figure out what went wrong without actually being there to bake with you. Again, I’m so sorry that they didn’t turn out. I hope you’ll give it another go! Happy Baking! Let me know if I can do anything else for you, Terri. 🙂

You’re a baking beast! I bet they’re a great chocolate craving satisfier when made with no-sugar! I can’t believe you’ve made them 12 times. That’s awesome. What perseverance! I wish we could get in the kitchen together, making them together would be so fun!

Thanks for this recipe! My stepson is autistic so he is gluten and dairy free. I made this recipe and just swapped out the chocolate chips for a dairy free chocolate bar that I crushed and added some pecans. YUM! I am bringing them to his Christmas party at school tomorrow.

I’m so sorry Marilyn. I guess you must have had something similar to what happened with one of my other readers, Terri. If you scroll up a but in the comments, you can see the questions that I asked her and I would ask you the same ones. It’s just hard to know what went wrong, since I wasn’t there. Again, though, I’m sorry that they didn’t turn out very pretty. That’s a total bummer. At least they tasted good, right? 🙂

LOVE the look and sound of these cookies (saw this through Creature Comforts). One question though…where did you get those napkins from?! I’m on the hunt for lovely patterned napkins and those are amazing!

I made these cookies last night and they turned out great and looked absolutely stunning. I took them into work and at first everyone was a little doubtful (“flourless!!”) The cookies were a big hit. For people who had trouble with the recipe I recommend using parchment paper to line the cookie sheet, long enough cooking time and make sure they cool for a long time, they will release from the paper like a dream. Thanks for the recipe. BTW, do you know how many calories per cookie?

Just made these cookies and they ended like flat chocolate discs. Not sure if i put too many eggs in (I used 4 since with 3 the batter was too think). They spread too much in the oven and for some reason, they ended up almost hollow? Theres nothing! They taste good, but look horrible! Next time I’ll stick with the 3 eggs

I’m sorry they didn’t turn out so pretty Diana…I would definitely lessen the amount of eggs and get the consistency as close to the video as possible. But, I’m sure the cookies broken up and put on ice cream would be divine! 😀

these taste amazing…. we did three trials: air-bake pans with no parchment or oil; parchment lined pans, and oil-sprayed pans. The bare pan stuck the cookies like glue (made a great chocolate crumble for ice cream!). The oil-sprayed pans were inedible–the edges burned while spreading, leaving a saturn-looking black blob in the middle that didn’t taste like chocolate. The parchment lined pans produced perfect little cookies. Love them!! thanks for sharing!!

The first 2 batches I sprayed the parchment paper like the recipe says and the cookies spread out and were ugly looking. They were crispy, not chewey but had a good taste. The rest of the batches we did NOT spray the parchment paper. The cookies turned out pretty and chewey! Much better!

Awesome, thank you for letting me know that Lacey. I didn’t use the parchment paper, but was afraid that if I didn’t say to spray it that you’d have a stuck cookie mess. I’ve edited the instructions to just say parchement paper. Thank you! 😀

You never replied to Robyn… Do you have an idea on how to leave out eggs??? That it is my big pet peeve with “gluten Free” My egg allergy is much more severe than my wheat allergy. With all the hype about gluten free, I think (I know this is your recipe so I’m not complaining about you) companies like UDI – need to be more conscience and not stick in other stuff.

Hey Angie,
I understand your frustration. I’m sorry about your allergies. No fun. I don’t know how to get rid of the eggs in the recipe. They are the glue that holds the cookies together and since there’s no flour already, I don’t know what other substitutions you could make. I’m sorry that I’m not much help. Maybe search for a wheat and egg free cookie on the internet. I just don’t know how you’d make these cookies without eggs.

I haven’t tried this personally, but I have come across a few things mentioning a “flax egg” as an egg substitution in baking. Go ahead and google it, but I think it may be 1Tbsp flax oil and 3 Tbsps water. Hope this helps!

Caroline, just as others have already said, this is just like the chocolate chewies at Whole Foods! I used what I had on hand and instead of chocolate chips I used a mixture of peanut butter chips and white chocolate chips. Other than that substitution I followed your recipe and instructions to the letter. Lovely!

I have just put my first test batch in, timer on, and have found this an incredibly easy recipe – I’m not gluten free but I have a couple of friends who refuse to attend anything with food that is not gluten free AND refuse to make any of my now wide range of gluten free recipes gathered up so that they can participate. My batter looked exactly like yours – a feat I usually cannot perform with other recipes. So fingers crossed that they like these cookies so I don’t have to keep making more complicated gluten free recipes!! I have a postgrad crafty evening @ my house tomorrow so they get to try them then. Thank you so much for the recipe – oh by the way I read all the comments about the eggs – I ended up putting 2 and a half egg whites from no. 8 sized eggs (New Zealand measurements)
Lots of laughs and happiness to all

Wow!!! These cookies are absolutely amazing. Follow your recipe to a “T” and they came out perfect. I did have to use four egg whites considering I used eggs for our own chickens and they are a lil bit smaller right now.

I made these cookies today, and I have some helpful tips for future bakers: Definitely wait for them to COMPLETELY cool before you even think of touching them. I would recommend making some cookies (take them out to cool), then cook a meal, eat the meal, clean up after the meal and THEN try and remove these babies from the cookie sheet. Otherwise, they will stick to the cookie sheet like glue. I learned the hard way (and destroyed at least 3 cookies in the process before I got fed up and left them alone).

Second, I found the vanilla flavor to be a bit overwhelming, so for my personal taste (I’m not a huge fan of vanilla extract flavor) I would drop it to just a hint at 1 tsp.

Otherwise, I found them incredibly easy to make, and very yummy (I tried one of the destroyed cookies, so all was not lost!). The texture is really wonderful, and probably the cookie’s best asset. I could see how it could be too sweet, but I used dark chocolate chips and that seemed to counteract the sweet factor quite well. I even used food coloring to dye them (red, of course, for the impending Valentines Day). Hope this was helpful! Overall I would recommend this cookie 🙂

Made these today and they really are delicious. They have a unique texture, crispy but chewy, and are perfectly chocolatey! Definitely have to use parchment paper and wait till the cookies cool before removing them. I messed up a bunch because I was too impatient 🙂

Well. When I sent my brother to the store for dark cocoa and chocolate chips he returned with only cocoa . So I improvised and used the white chocolate chips I already had on hand. Personally I didnt like the way they turned out. The cookie base is delicious but I didn’t like the white chocolate chips with it. Maybe someone who LOVES white chocolate would, other wise. Stick with semisweet or maybe milk. (:

I whipped these up quickly yesterday and they did not turn out well! Maybe because I was in a hurry, but I was not too excited about them. I used a little less powdered sugar too, and they were really, really sweet. I wish I would have seen the flour comment earlier because I would have added a little too.

I used Hershey’s unsweetened cocoa powder, 4 medium egg whites, and Ghiradelli’s 86% cacao bar broken to pieces and my cookies turned out wonderfully. I used a silicone mat without any spray. The first batch I was too impatient to leave them on the cookie sheet to cool but was able to get them off without breaking them. The second batch I left them on the cookie sheet until cool and they came right up. Others said their cookies were too sweet but ours weren’t since we used the Ghiradelli 86% cacao bar. My kids gobbled them up. Thanks for the recipe!

These looked sooooo good. But, I agree with a previous reader- they were waaaaayyyyyyyy too sweet. I have made flourless things before, but not where the flour was ‘swapped’ for powdered sugar (black bean brownies,etc). These certainly tasted great, but my teeth actually hurt when I ate them :(. Oh well. THanks for the recipe though 🙂

I may be a little late on the flourless chocolate cookie wagon but I am sooo excited to make these after I get off work today!! I’m crossing my fingers, hoping that mine will turn out. 🙂 I’m not a baker by any means but have high hopes for these. I just have one question, can I use regular Hershey’s cocoa powder? .. or would you highly advise to go the dark route?

I’m loving that these have no flour, but I wanted to ask if you ever tried them with honey as a sugar replacement? I’m trying to find some sweet tasting things that are carb and sugar free. Also I’m not interested in fake sugar substitute. Thank you for any input you have!

Ok, what am I doing wrong?? I put in two eggs and that was no where NEAR ENOUGH 🙁 so I added the third, then the fourth and it’s still way too powder-y… Why?? 🙁 can I add another without ruining the batter?

Excellent cookies! I’m gluten intolerant and I seriously miss my cookies. These don’t quite replace my homemade chocolate chip cookies but they’re decently close. 🙂 The batter initially tasted a bit dull, likely because of my cheap cocoa powder, so I added a dash of cinnamon, a bit of cayenne (chocolate and cayenne go so well together), and, since at that point the mix was a bit dry, a splash of rum. They were amazing! Thank you!

i did everything said to do on this.. as i was scooping the cookie batter into the tray, it all formed into one big nasty mess.i still did not give up andwaited for 13 min. cooled for 6. worst cookie ever!i will not try thid again. it stuck to your teeth and tasted lik fake cookies.

Weird. From your explanation, I’m guessing that the batter was too moist and that’s what the cookies ran together, either that or they were placed too close to each other on the baking sheet. I’m sorry it didn’t work out. It seems to be a recipe that works out splendidly or not. I’m not sure why some people have such difficulties with it. I wish we could all just get in a kitchen together, so that we would make it and zero in on why it didn’t work for you. Again, I’m sorry it didn’t work out for you.

I think these cookies sound wonderful. I am going to try as soon as I get the dark cocoa. I have to say after reading the comments–My mother (94) has been making a fabulous white cake recipe for at least 70 years, it is so moist you don’t have to drink a gallon of punch or coffee to get it down) perfect for weddings, birthdays or whatever. People will say to her–I tried to make your cake but it didn’t taste the same because I didn’t have almond extract so I used cherry or I didn’t have cake flour so I used self rising, it browned too much because I was in a hurry and used a higher temp. That is why we have recipes so that we FOLLOW them. Just saying-do it the way it is set down then make your changes.

Not sure if I made these wrong or what, but they pretty much just taste like powdered sugar and cocoa. Have you ever taken a spoonful of powdered sugar as a kid and just eaten it like that? At first its mostly air but after a few seconds it starts to get compacted in your mouth and then you REALLY taste that strange powdered sugar taste, right?
That’s what these cookies are, except with a bit of cocoa. Not even a nice chocolatey taste– no. Cocoa. Bitter cocoa.
They look good, though?

I made these this evening for my family reunion tomorrow since I have a cousin, and myself, who are gluten-free. They tasted right, but they were hard and crunchy. I’m not sure where I went wrong; I followed the recipe, and even took them out of the oven a few minutes early (my heat is too high no matter what.) My husband liked them, which is a good sign, but I’m thinking of not taking them tomorrow out of fear of mean sneers and jabs.

I used to have the same problem with our old oven. In order for your’s to cook at the temperature you’ve set it at, you must have it re-calibrated by a Certified Technician from either Sears Home Service or wherever you bought the stove. Fortunately we have a master protection agreement on our Kit. appliances and they come out at least once a year for preventive maintenance and to do any recalibrations, changes that need to be made.

These were a huge mess and waste of chocolate chips! They oozed all over the pan and onto the bottom of the oven! The hubby scrapped them off the pan and mixed the half burnt goo with dream whip so they weren’t a total loss. I’m a very experienced baker, so I’m not really sure what went wrong.

I’m so sorry Holly. I don’t know why, but these cookies seem to be a hit or a miss with people. Some people have great success like I did and they are fabulous and some people have malfunctions like you did. Since I wasn’t there making them with you, I can’t tell you what went wrong. But, I’m so sorry that it did. It’s so weird. I can’t figure it out!

I just made these cookies and they came out awesome. I used 3 egg whites and the batter was still pretty thick but close to the consistency in your video. I think if I used one more it would be too runny. The parchment paper worked fine and waiting for the cookies to cool was key. I am excited to have a great gluten free recipe for my family members with allergies 🙂

I did them this afternoon. Well, I was shocked it needed 3 CUPS of sugar, so I only put 2. They didn’t turn bad (the batter was thick enough and the cookies didn’t spread out too much), they weren’t as shiny as yours, and weren’t that cracked, but they weren’t ugly though. But woaw, TOO. MUCH. SUGAR. And I personally think that the chocolate flavor isn’t intense enough (even though I use very good cocoa powder). Maybe it would be better with flour and less sugar ?

I just made these and they came off the parchment paper as soon as I took them out of the oven. They are delish!!!! I made them for my bosses mother who is glucose intolerant. I hope they make it to work tomorrow!!!!

I have recently found out that I have Celiac. I love tea, and of course a cookie or something with it. Gluten free packaged are awful, at least the the ones I’ve tried. So I was thrilled to read your recipe. I made them and they are sooooo good. I have a friend with Celiac and I’m sending her some. Thanks very much for the recipe.

I found your recipe on Pinterest and have been dying to try these for quite some time. I finally had all the required ingredients in my cupboard and gave them a go! As others have mentioned, this is one cookie that you cannot eat fresh from the oven. Not only did they want to stick to the parchment paper, they stuck to my teeth and were a weird chewy texture. Once they cooled, however, the texture was completely different (much better). Think of them as a chocolate meringue cookie with tons of chocolate chips! Don’t make them with a large cookie scoop, either, unless you want mammoth cookies. Oops 🙂

I was really scared to make these after reading a few of the comments. I have terrible look with cookies spreading. But I bought some parchment paper and followed the recipe exactly and . . . The cookies turned out amazing! I will definitely make these again. They were very chocolately, chewy, and smelled amazing while baking. Great recipe.

i was so sad that these were an epic fail for me. the worst baking attempt ever (and i consider myself to be half decent when it comes to baking) for be but perhaps i’m more incompetent than i thought. the dough was gluey, and they baked practically into the parchment paper. there was NO WAY to get them off the paper, so the bottoms were completely inedible. which is too bad, because they looked so pretty and shiny. obviously not the cookie recipe for me. it felt like a waste of time and ingredients – better luck to the rest of you!

Oh dear! I’m so sorry they didn’t turn out for you. It seems to be a hit or miss recipe from what I gather. They obviously turned out delicious for me and some other folks, but I’m not quite sure why they don’t work other times. One question, though, did you wait until they were completely cool before trying to take them off of the parchment paper? If they are the slightest bit warm, they will not come up…at least that’s what I found. Again, I’m sorry they didn’t turn out. :-/ I hope you were able to recover the tops at least and maybe sprinkle over ice cream? 😉

I used parchment paper since I didn’t have any Silpats and the cookies stuck to the paper like glue. By the time I could get one up it was in pieces. My first thought was that the batter was too thin…I think I needed 3.5 eggs instead of the 4 I used but can you think of any cause to this problem? The flavor is great, if I can get the right consistency and stop the sticking issue I think these will be a great hit!

I’m so sorry they stuck like that Shannon. Did you watch the video of how thick I got my batter? Also, did you wait until the cookies were completely cool before removing from the paper? I haven’t tried it with parchment paper, so that may be what’s happened. I’m not sure. I’m sorry they stuck like that though. If you give it another go, I’d certainly love to know how they turn out! 😀

I have already made these twice. I LOVE THEM (a little too much, haha). Last night, the second time I made them, I left out the chocolate chips because I didn’t have any. They were still just as good, and in fact a little less sweet, which I liked, but the chips do help do something to the texture inside the cookie. I’m interested in trying them with a different kind of chip or with nuts or something. YUMMO. Thanks for my favorite go-to cookie recipe! The best thing about these is, unlike most cookies, they really are better the next day, or even the day after that, so they are great to take on long trips, to prepare in advance for parties, etc.! 🙂

Hi Caroline, my husband is allergic to quite a few things and I’m always on the lookout for recipes that I can try for him. When I came across this one I was excited but sceptical bearing in mind they didn’t work out for whatever reason for quite a few other readers. So I tried a half batch but am happy to say they turned out great! I left out the vanilla as we’d run out and chopped up part of a chocolate bar to give the choc ‘chips’ and they were so good that hubby’s already asking me to make a larger batch soon! I used parchment paper and left them to cool completely, and then left them some more, and they still stuck a tiny bit – will invest in some silicone mats for next time and leave them in the oven for an extra couple of mins but they were still totally fine this time… They didn’t taste too sweet but since I know just how much sugar is in them, I think they’ll have to stay as a once-in-a-while treat 🙂 they’re so deliciously fudgy that I might try baking a large batch all in one go, without separating into individual cookies – I think theyd make great brownies 🙂 thanks for the recipe!

These cookies are wonderful! Three eggs seemed too thick but i tried it and it worked nicely. But i recommend putting less than a tablespoon worth of batter on for each cookie because they turned out HUGE! Overall a really good recipe. Thanks for sharing!!

I’m so happy to hear that Lindsey! Those cookies are so delicious, but seem to be a hit or miss with some people, as far as coming out correctly. I’m so glad they baked up nicely for you! 😀 Happy Baking!

little too much sugar for me could be because I tried making powder sugar with sugar in the raw. I don’t think I powdered it enough. If I make them again I am going to sub some of the sugar with ground almonds.

Dear Caroline, I just found your recipe and am giving it to my daughter to try it out. I just wanted to compliment you on how graciously you have handled the negative reviews. Obviously it is a recipe that requires attention to detail and perhaps there are variables in how much white is in an egg. Thanks for sharing I can’t wait to try these.

Aww, thank you so much Tracie! Your kind words sure know how to cheer a girl up. It’s so hard to know what went wrong for some people, when you’re not there baking along side them. Wouldn’t it be nice if we could just bake together. 😀 Happy Baking!

I tried making a half batch of these tonight and accidentally forgot to halve the amount of cocoa and egg whites. However, I didn’t even realize this until after the cookies had been baked and came out of the oven. I tasted one and loved it! Maybe a suggestion for those who feel it was too sweet is to increase the amount of cocoa powder? Thanks for the recipe!

I never tried out flourless dessert ,but was just passing by through pinterest where i found this “flourless,fudge chocolate cookies”, thanks for the recipe ,even without making one your blog recipe made me go drooling.will surely make it soon. 🙂

You can give using semi sweet chocolate chips a try. This recipe is very temperamental if you don’t do it just right and the only thing I would be afraid of if using semi sweet chocolate chips is that they wouldn’t melt to be a smooth consistency. I’d love to hear how they turn out if you give them a try, though! Thank you for the great question April! Happy Baking!

Love these cookies – they are just like the Chocolate Chewies that Whole Food sells. I have never had a problem when making them. I think the failures could be due to not whipping the egg white up enough first -into a froth and until they have some stiffness before adding them to the rest of the ingredients. Another reason – oven temps vary oven to oven – too hot or not hot enough would produce the failure.

I made these and they taste amazing! The only problem with it was that even if I waited about 45min for them to cool, they stuck to the parchment paper and became in edible. I had to scrape the bottoms with a knife to take off the paper and that destroyed half of them. I made a second batch and same results. Aside from the extra labor to take the paper off the cookies, the survivors tasted and looked amazing! My whole family lovesd them!

Hmm, that’s so weird! Well, I’m certainly glad you enjoyed the ones that made it! If you ever try it again, maybe try using a silpat mat. Those things are miracle workers on a baking sheet. I have two and use them almost every day and they’re still going strong after 3 years. 😀 Thanks for letting me know Wendy!

I have made these several time very YUMMY!!!! I use the black coco powder from King Arthur’s, awesome!! Here is one way to use the egg whites left over from making ice cream(always a problem). Now to find use for left over yolks?

I was going to suggest ice cream! 😉 But, you could always make pudding! 😀 Not much better for the health conscious, but delicious nonetheless! Thank you for letting me know that you enjoyed the cookies! I can’t tell you how happy I am to hear that! 😀 Yay!

I haven’t made these yet, but just looking at them my mouth is watering out of control! I have celiac disease, so no wheat, rye, or barley for me. I am always looking for really good recipes. You can bet, my day will begin tomorrow by baking these cookies! Thank you.

These are just about the prettiest cookies ever! I found the recipe on Pinterest, where I noticed another site had used your photo and reprinted your entire recipe. (I wont link to it here, I’ll send it to you if you want.)
~Jamie

Actually that’s something we’re working on with the website’s redesign that is coming soon! In the meantime, highlight the recipe and print the selection from your browser. Thanks for bearing with us! 😀 Happy Baking!

I just made these cookies for a holiday Christmas cookie exchange and they are wonderful! I made sure to read through a lot of the comments before making them just because I hadn’t made flourless cookies before. You do need to wait til they are fully cooled before you take them off the pans but I found this didn’t take as long as expected. Each batch made exactly 30 cookies just like you said! And they turned out glossy! Thanks for sharing!

I’m so happy to hear you made them and liked them! I know a lot of people have trouble with them, but reading all the directions carefully works wonders…like you saw. 😀 Thank you for baking them and letting me know, Steph!

Also if this helps anyone…. I used the carton of liquid egg whites so it’s easier to do 3.5 egg whites. I noticed for some people 3 wasn’t enough but 4 was too much. When I did mine with the liquid egg whites I actually found I needed 4.5 egg whites (it’s measured in tablespoons on the carton). Anyway, worked well for me! Yum!

My cookies turned out just like the ones in the picture! I was hesitant to make these because of the mixed reviews but decided to take the advice to follow the recipe exactly and it worked!!! I used parchment paper and they came right off when they cooled. Very tasty!

I’ve read through the comments, noticing that this either works or it doesn’t.
I wonder if the level of humidity on baking day makes the difference?
“Forgotten Cookies” cannot be made if it’s humid, because the egg whites will not rise.
Perhaps these cookies react the same way? Next dry day we have, I will try these!
Thanks for sharing this recipe! :o}

these cookies looks so delicious, i baked once like this recipe but it didn’t look like your,, i am wondering is it because you only put egg white or because it’s liquid?
the recipe i did told me to put the dough in the fridge..
also, i want to ask you about the oven .. i have an Electric oven.. i always thinking which one i preheat the bottom shelf or the top and bottom shelf together ?

Hi Rasha, To answer your questions, I only used egg whites and this recipe does not require refrigeration. Also, to be on the safe side, I would just bake them in the middle shelf. Mine did fine with two in the oven at a time with them both fairly close to the center of the oven. I hope that helps! Happy Baking!

Ohh golly are these good. I made them without any problems! I didn’t have a silicone mat, so I used parchment paper sprayed with olive oil. The only thing I changed was I baked them for a couple minutes less than stated (It’s probably just because I have a hot oven.) They freeze wonderfully also!

Sometimes I think these cookies are the only reason my friends let me hang with them. Just kidding. But they are the first thing they request me to bring. Oddly, I have always made them with whole eggs and they turn out amazing no matter how many eggs I put in. Maybe I will try just whites sometime.

I’ve had this recipe pinned for about a year but finally got around to making them for a gluten-free friend this morning. I made them as per the recipe and they turned out perfectly. The only problem was less than 1/4 of them partially stuck to the baking paper (just some of the chocolate chips, not the ‘cookie’ part). I used baking paper without oil spray, but I think it was the cookies in the middle of the tray that were more of a problem and I know that part of my over is slightly cooler, so that may have been the problem – a minute or 2 extra cooking may have solved it.
Will definitely be making these again!! Thanks so much!

I made these yesterday and they are outstanding! This is one of the best cookie recipes I have ever used and I will definitely be making more. I got a bit worried because my batter got runny but I put it in the fridge for a few minutes and it firmed up, making it easier to put on the baking sheets.

I like this cookie recipe! It’s SUPER easy and the cookie batter can be put together in 5 minutes or less. I like that it doesn’t require the use of my mixer and there’s no chilling the dough either. I like that it helps me use up my stash of egg whites in my freezer. I always end up using 4 egg whites, BTW. I did find them to be too dark chocolate the first time I made them… and I’m normally a dark chocolate lover, but I don’t know… they were just too dark. SO, I decided to start putting in semisweet chocolate chips (a whole 12 oz bag), and I like them much better. Using my 1 Tbsp cookie scoop and scooping about a heaping cookie scoop for each one, I get about 3 dozen cookies. I like the chewy texture, and the little bit of crackle as I bite into the cookie. I’m also flirting with the idea of replacing the vanilla with some raspberry emulsion (emulsions are similar to extracts) for a chocolate raspberry cookie… for a fun variation. This is a great recipe!

One more thing… I HAVE found that the cookies have to really be scooped off the parchment paper with some force. When I tried reusing the parchment that had already had cookies baked on them, the next batch of cookies were very difficult to get off. SO, use a fresh sheet of parchment each time, IMO, AND, let them cool completely before transferring them to a cookie sheet.

I made these and they were delicious! my family gobbled them while i was at work. my question is, what would I do to make them hold together a bit more while cooking? they spread out so much and although they were fluffy when I pulled them out of the oven, after 10 minutes they were almost all flat and crispy 🙁